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Posted: June 12th, 2008
Julia Child, Culinary Revolutionary

Julia Child didn’t start cooking until she was 39, but no other chef influenced late-20th-century American cooking more than she did. Forty-five years after the debut of her groundbreaking PBS show, The French Chef, four panelists will discuss the profound effects of her books, television shows, and entertaining and accessible persona on our cuisine and culture. Panelists include Judith Jones, Julia Child’s editor at Knopf and author of The Tenth Muse; My Life in Food; Molly O’Neill, former New York Times Magazine food columnist and author of The New York Cookbook; Joan Reardon, author of M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table; and Laura Shapiro, author of the Penguin Lives book, Julia Child. Moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink. This event is was held by the New School.



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